My banana bread recipe is the most popular recipe on this blog. I get countless people turning up here every day after searching Google for banana bread recipes. Hello if that’s you right now!

My hubby just loves banana bread, and I love making it for him. His mum loves banana bread too, but she can’t eat my recipe because she follows a gluten free diet. So I decided to develop a GF banana bread recipe so that we could all enjoy this luscious treat together!

Hubby said that the flavour and texture was really good in comparison with the ‘real’ recipe (thanks babe!), but just one word of warning – it really is best eaten on the day it’s made. The next day it starts to dry out and the texture gets a bit crumbly – so be sure to make it when you know there will be lots of willing taste testers around to polish it off.

In this recipe I used Macro GF self raising flour which is a mix of maize, rice and tapioca flours – but just use your favourite brand. I have actually been meaning to post a recipe for my homemade GF flour which gives a good ratio of different flours – I will attempt do that next week for you. There are a few considerations you need to keep in mind and I’ll chat about them when I post the recipe.

For now, raid your fruit bowl for some ripe bananas then relax with a hot cup of tea.

Christie x

Gluten free banana bread

125g unsalted butter, softened

150g (3/4 cup) caster sugar

1 teaspoon pure vanilla paste or extract

2 eggs

2 medium ripe bananas, peeled and mashed

50g (1/2 cup) walnuts

100g (3/4 cup) GF self raising flour

30g (1/4 cup) coconut flour

30g (1/4 cup) rice flour

1/2 teaspoon bicarbonate soda

1. Heat the oven to 180C. Grease and line a loaf tin with baking paper.

2. Cream the butter, sugar and vanilla together until thick and pale yellow. Whisk in the eggs one at a time, whisking well to incorporate each one.

3. Add the mashed banana and walnuts and stir well. Sift in the GF flour, coconut flour and bicarbonate soda and fold together with a large metal spoon.

4. Scoop into the loaf tin and bake on the middle shelf for 40-50 minutes until a skewer comes out clean. Allow to cool slightly then serve warm or remove from the tin and cool on a wire rack and serve at room temperature.